Clam Chowder

Ingredients

• 1 quart clams
• 1 tablespoon salt
• 4 cups potatoes, cut in 1% teaspoon pepper
• 34-inch cube fat salt pork
• 1 sliced onion
• 4 tablespoons butter
• 4 cups scalded milk
• 8 common or Boston crackers

Method

1. 1

   Clean and pick over clams, using 1 cup cold water; drain, reserve liquor, heat to boiling point, and strain.

2. 2

   Chop finely hard part of clams; cut pork in small pieces and try out; add onion, fry 5 minutes, and strain into a stewpan.

3. 3

   Parboil potatoes 5 minutes in boiling water to cover; drain and put a layer in bottom of stewpan; add chopped clams, sprinkle with salt and pepper, and dredge generously with flour; add remaining potatoes, again sprinkle with salt and pepper, dredge with flour, and add 2.5 cups boiling water.

4. 4

   Cook 10 minutes, add milk, soft part of clams, and butter; boil 3 minutes and add crackers split and soaked in enough cold milk to moisten.

5. 5

   Reheat clam water to boiling point and thicken with one tablespoon butter and flour cooked together.

6. 6

   Add to chowder just before serving.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 69. The excerpt below is the record exactly as published.

CLAM CHOWDER 1 quart clams 1 tablespoon salt 4 cups potatoes, cut in 1% teaspoon pepper 34-inch cubes 4 tablespoons butter 14-inch cube fat salt pork 4 cups scalded milk 1 sliced onion 8 common or Boston crackers Clean and pick over clams, using 1 cup cold water; drain, reserve liquor, heat to boiling point, and strain. Chop finely hard part of clams; cut pork in small pieces and try out; add onion, fry 5 minutes, and strain into a stewpan. Parboil potatoes 5 minutes in. boiling water to cover; drain and put a layer in bottom of stewpan; add chopped clams, sprinkle with salt and pepper, and dredge generously with flour; add remaining potatoes, again sprinkle with salt and pepper, dredge with flour, and add 24% cups boiling water. Cook 10 minutes, add milk, soft part of clams, and butter; boil 3 minutes and add crackers split and soaked in enough cold milk to moisten. Reheat clam water to boiling point and thicken with one tablespoon butter and flour cooked together. Add to chowder just before serving. The clam water has a tendency to cause the milk to Separate, hence is added last. RHODE ISLAND CHOWDER 1 quart clams 1 cup stewed and strained 3-inch cube fat salt pork

Cook this with the app: pantry check, scaling, and the assistant.